Prepare a medium hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the black bean salsa, combine the black beans, tomato, avocado, lime juice, olive oil, cilantro, and salt in a bowl and mix well. Set aside to allow the flavors to blend. To make the patties, combine the ground chuck, jerk marinade, egg, and salt in large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, 4-5 minutes on each side for medium rare. Add the cheese slices on top of patties and cover grill until cheese is melted. Place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, on each roll bottom, spread the black bean salsa, then add the patties and an equal amount of the plantain chips. Add the roll tops and serve.